Name: Marinated Peppers With Gordal Olives And Anchovies
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 9 romano peppers (in a mix of colours), stalks and seeds removed but left whole; 100ml olive oil, plus 2 tbsp; 150g padrón peppers; 4 garlic cloves, finely sliced; 2 tbsp sherry vinegar; 150g tin pitted gordal olives (we used Perelló), plus 1 tbsp of their brine; 47.5g tin anchovy fillets in oil (we used Ortiz); 10g flatleaf parsley, roughly chopped; 6 slices bread (gluten free if you need it to be), grilled or toasted, to serve

VMG Recipes